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Our supply chain team at Pelican hosted a Plant-Based Innovation event to support clients with menu solutions ahead of Veganuary!

Plant-based eating is a category in huge growth and the Pelican team wanted to learn about the latest product solutions and trends so we can fully support our clients with suggestions on how best to meet their customers’ needs and create menu solutions that will address the prevailing reasons for people opting for a plant-based diet.

The Plant-based event took place on 8 December in our new Farnborough office in our development kitchen, where Will Usher and Diane Camp from Reynolds Catering Supplies and Stuart Jones, Paul Hawkins and Alex Hall from Unilever Food Solutions performed a live cookery demonstration. The Pelican team tasted vegan dishes that included:

  • Bombay Burritos
  • Burgers, NoHot dogs
  • Nochicheck Bao Ban
  • Cauliflower Pizza
  • Pulled Mushroom Taco
  • Protein Rich Guacamole with edammame beans

We also tried some vegan dessert samples from Vegetarian Express Sticky Toffee Pudding, Chocolate Torte with Kirsch Cherries, Lemon & Ginger Tart, Elderflower and Raspberry Tart – all served with vegan ice cream! Plus, to top it up we tasted Vegan sandwiches from Simply Food.

Bombay Burritos
Cauliflower Pizza, Protein Rich Guacamole and Pulled Mushroom Taco

Furthermore, Jill Carter from Nisbets provided samples of eco-friendly catering disposables, tying in nicely with the day’s theme as these compostable, biodegradable and recyclable disposables are designed to give back to the environment and be kinder to the planet.

Catering disposable products

Similarly, Matt Bradley from Churchill sent in some Churchill China samples to emphasise some of today’s food innovation; demonstrating how you can really elevate the food on a dish by presenting it in the right way.

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If you are looking for Vegan or vegetarian product ideas – menu ideas – please contact us at – we are here to help you.

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